Wednesday, March 24, 2010

Slow Cooker Meatballs in Peanut Chile Sauce Recipe

Ingredients40 already cooked meatballs (frozen or fresh)2 tablespoons chunky peanut butter1 cup canned coconunt milk (I used light, it was fine. If using regular, shake well and include the cream on top)1 tablespoon red chile paste (jarred, in the Asian cooking aisle)2 teaspoons fish sauce (in Asian cooking aisle, surprisingly inexpensive, although I bet you could substitute a gluten free soy sauce and not notice much of a taste difference)1 1/2 tablespoons white granulated sugar

InstructionsI used a 4 quart slow cooker. It's okay to use a 6 quart, but decrease cooking time by about an hour.

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine---it won't be perfect because the peanut butter will still be clumpy. No worries.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

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